Homemade energy bars are a great swap for the store-bought energy bars. They don’t contain too much sugar, have no preservatives, and are easy to make. This recipe makes a large tray, which you can keep in the refrigerator for up to 2 weeks.
This recipe comes from the popular cookbook by Rachel Khanna entitled, “Live, Eat, Cook Healthy: Simple, fresh and delicious recipes for balanced living” and is used by permission.
- 1/4 cup blanched, slivered almonds
- 1-1/2 cups slow-cooking rolled oats
- 1 cup puffed brown rice cereal
- 1-1/2 cups unsulfured dried apricots, chopped (you can also use dried apples)
- 1-1/2 cups unsulfured dried currants (or dried blueberries, cranberries, or raisins)
- 1/2 tsp. ground cinnamon
- 1 cup brown rice syrup (usually available at a specialty grocery store; if not, you can substitute barley malt)
- 1/2 cup grade B maple syrup
- 1/2 cup unsweetened almond butter
- 1-1/2 tsp. pure vanilla extract
1. Preheat oven to 350 degrees F. Spread almonds, oats, and rice cereal on baking sheet. Bake for 15 minutes, until toasted.
2. In large bowl, combine apricots, currants, and cinnamon. Toss to mix. Add toasted nuts, oats, and cereal and mix again.
3. Combine brown rice syrup and maple syrup in a saucepan. Bring to a boil over medium heat. Reduce heat to low and stir in almond butter and vanilla. Quickly pour syrup over oatmeal mixture and stir well.
4. With a spatula, spread the warm mixture over a baking sheet lined with parchment paper. Press into a thin, even layer. Place another piece of parchment on top. Work quickly because once the mixture cools, it will be hard to shape. Chill for 4 hours, then cut into squares. Bars can be refrigerated or frozen for up to 3 weeks.
Learn how to assess your lifestyle and eating habits, how to feed your body what it truly needs, and how to buy the healthiest, whole foods possible. Then, turn to the more than 130 recipes designed to make your everyday eating nutritious and delicious.
A Review: Now that we are all aware of the importance of being earnest with what we eat, this book should be in every kitchen! Why? Because it goes beyond recipes and help us understand the difference between “Living, cooking, eating healthy” and binging on junk food.
Rachel Khanna understands the value of healthy eating. As an accomplished chef and holistic health counselor, she has positively impacted the lives of many people through her cooking classes, workshops and individual and group coaching. She began focusing on nutrition after leaving a career in marketing and having four children. She trained at the renowned Institute of Culinary Education, then founded Tiffin, in Greenwich, Connecticut, her successful organic catering business. Later, she became a certified health counselor and food therapist through programs at the Institute of Integrative Nutrition® and the Natural Gourmet Institute, re spectively. During a recent relocation to Singapore, Rachel studied Traditional Chinese Medicine, including Acupressure and Emotional Freedom Technique. She also holds a Master’s in political science from Columbia University, and is currently working on her Ph.D. in holistic health from the Global College of Natural Medicine. Live, Eat, Cook Healthy is Rachel’s first book.